What do you make or add to your venison?

I add fresh ham and make sausage. Both loose and in casings. In this mixture I add garlic too.


i never just freeze venison by itself. I always mix it with pork so it's not real dry.

I don't do nothing special to it at all. I freeze the stew meat and the steaks and such (alone), but use those vacuum seal bags now (which I wouldn't use the other anymore now that I've used this..lol.)

I do sausage patties though, but, just add a few spices and some crushed red peppers, and freeze it like that, in patties. (Then slip em on in a homemade biscuit after I cook em..Mmmm..lol)

We pretty well prepare venison as we would beef... We cut out roasts, steaks, the back straps, and the scraps go for hamburger or stew... Now for hamburger my wife will often mix it with regular hamburger meat... But everything else she cooks just as she would beef.... except... we have found that if you add a cap full or two of vinegar to venison when it is cooking it will remove all the "gamey" taste that it sometimes has, particularly in neck roasts or older deer.... The ribs go for dog food, as we just never really cared for them.